By Greg Gerber, Director of Operations, MAC Clayton

As we move closer to opening MAC Clayton, our focus isn’t only on the physical space coming together around us. Just as important is the culture of hospitality we are building for our members.

In preparing for this opening, I’ve been reflecting on a philosophy that has gained a lot of attention in the hospitality world through restaurateur Will Guidara and his book Unreasonable Hospitality. The idea is simple: good service meets expectations, but great hospitality goes a step further by creating moments that feel thoughtful, personal, and memorable.

That mindset fits naturally with the Missouri Athletic Club. For more than a century, the MAC has been defined not just by its facilities, but by the professionalism, warmth, and attentiveness of the people who serve our members every day.

At MAC Clayton, our goal is to build on that tradition. Great hospitality isn’t about grand gestures for their own sake — it’s about intention. Remembering a favorite drink, anticipating what a member might need before they ask, or creating the right environment for a conversation with a client or a relaxed evening with friends. When done well, it should feel effortless.

This philosophy is already shaping how we are building our team. As new staff members come onboard, our training focuses not only on technical excellence but also on awareness, anticipation, and pride in creating exceptional experiences for our members.



We recently had a chance to share the MAC Clayton story with the broader St. Louis community. Chef Bogdan Danila and I joined Frank Cusumano and Jill Farmer on KTRS The Big 550 AM to talk about the project, the vision for the Clubhouse, and the culinary and hospitality experience we’re excited to bring to Clayton.

Meanwhile, construction continues to move forward. The Wine Gallery racks are now being installed, bringing our private wine display program to life. The cigar lockers have arrived and will soon be installed in the lounge. In the kitchen, major equipment is being fired up, soon to be followed by menu development and training by Chef Bogdan and the culinary team. At the same time, members of our service team are onboarding as we begin building the rhythm of operations ahead of opening.

With each passing week, MAC Clayton moves closer to becoming not just a new space, but a natural extension of the Missouri Athletic Club and its tradition of excellence.

We look forward to sharing more updates as we continue the journey toward opening.